微波高水分多口味烤鱼工艺研究

The Research of Microwave High Moisture Rich Flavor of Fish Technology

针对目前烤鱼含水量低,口味单一的问题,以冷冻黄花鱼为试材,感官评价、含水量和菌落总数作为测定指标,用单因素和正交的试验方法,确定烤鱼的最佳工艺参数和不同口味烤鱼的最佳配方。结果表明,含水量50%左右,烤鱼肉质鲜嫩,色香味俱佳,最佳工艺参数为:干燥时间30 min,干燥温度60℃,烘烤时间14 min,烘烤温度120℃。同时,通过感官评价确定了麻辣、香辣、酱香、番茄和孜然等多口味烤鱼的最佳配方,满足大众需求,具有广阔的市场前景和经济价值。

At present, the fish has low water content, the taste of a single problem, with frozen yellow croaker as tested materials, the sensory evaluation, the water content and the total number of colonies as the index, us-ing single factor and orthogonal test method, to determine the optimum formula of optimum process parameters and different flavors of the fish fish. The results show that the moisture content of about 50 ＋ fish, fresh meat color, aroma and taste, the best process parameters ： 30 min of drying time, 60 ℃ of drying temperature, 14min of baking time, 120℃ of baking temperature. At the same time, the best formula of spicy, spicy sauce, tomato and cumin and other fish taste was determined by sensory evaluation, to meet the needs of the public, has a broad market prospect and economic value.